Effects of extrusion process conditions on nutritional, anti-nutritional, physical, functional, and sensory properties of extruded snack: A review.

Consumers' demand for ready-to-eat extruded snack is increasing due to their convenience and time saving. Extrusion cooking is the most commonly used technology for manufacturing ready-to-eat snack products. However, improper management of extrusion parameters such as the barrel temperature, feed moisture content, pressure, and other parameters of the extruder can influence the quality of extruded snack foods.

Proximate composition, some phytochemical constituents, potential uses, and safety of neem leaf flour: A review.

Globally, there is a growing concern about avoiding using artificial compounds in food ingredients, food preservation, and packaging. Among the parts of the neem tree, leaf flour is one of the most commonly used parts in some countries for food and medicinal purposes and is known for containing several nutrients and phytochemicals. In this review, the proximate composition, phytochemical constituents, potential uses, and safety issues of neem leaf flour are discussed.

Gastroesophageal variceal hemorrhage in patients with chronic liver diseases attending university of Gondar Specialized comprehensive hospital in Ethiopia: Institutional based cross-sectional study.

Introduction: Rupture and bleeding from Gastroesophageal Varices (GEVs) are major complications among patients with chronic liver disease (CLD) and are associated with a high mortality rate. Hence, identifying factors of Gastroesophageal Variceal Hemorrhage (GEVH) is essential for the management and prevention of this fatal outcome.

Objective: To assess the prevalence of GEVH and its associated factors among patients with CLD in Northwest Ethiopia.